Spiced Pickle Plums and Pears
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Crabapples may be done in the same way. They are usually washed but not peeled.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
7362Calories
8 gProtein
1863 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories7362 kcal
Protein7.8 g
Carbohydrates1863 g
Fiber49 g
Sugars1763 g
Total Fat8.1 g
Saturated Fat2.4 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.1 g
Omega-30.3 g
Cholesterol0 mg
Sodium690 mg
Potassium3255 mg
Calcium2489 mg
Iron25 mg
Magnesium354 mg
Phosphorus206 mg
Zinc3 mg
Copper1.3 mg
Manganese46 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A13 mcg
Vitamin E6.3 mg
Vitamin K98 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.6 mg
Folate36 mcg
Choline69 mg
Caffeine0 mg
Water942 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 64. The excerpt below is the record exactly as published.
Spiced Pickle Plums and Pears. 7 Vb ert 2 oz. whole cloves. . > 4 lb. brown sugar. 1 quart vinegar. 2 oz. stick cinnamon
Cook this with the app: pantry check, scaling, and the assistant.